Dry Lasun Chutney (Garlic Chutney Powder for Vada Pav)

In a pan over low heat, dry roast the desiccated coconut and sesame seeds. Stir constantly until they turn a light golden brown and smell nutty. Remove from the pan and set aside to cool.

Heat oil in the same pan. Add the garlic cloves and roast for 2–3 minutes until they show slight charred spots. Add the peanuts and continue roasting until they are crunchy and fragrant.

Lower the heat and add the cumin seeds, coriander seeds, and hing. Roast these with the garlic and peanut mixture for another 2 minutes. The spices should be aromatic but not burnt.

Spread the toasted ingredients on a plate and let them cool completely to room temperature.

Transfer the cooled mixture into a spice grinder. Add the Kashmiri chilli powder, amchur powder, and salt. Use the pulse setting 3–4 times, shake the jar, and pulse again to form a coarse texture.

Taste and adjust the salt or chilli if needed. Transfer your fresh Dry Garlic Chutney to an airtight container.